There really is such a thing as a healthful indulgence. This recipe, for example. The strawberries and dark chocolate are rich in disease-fighting antioxidants. Chocolate also contains a compound that triggers the release of mood-lifting endorphins.
The blend of almonds and walnuts and touch of anise from the biscotti are the perfect complement to summer strawberries. Tempering chocolate takes time and patience, but in this case, it’s worth it!
Ingredients
6–8 biscotti
24 large strawberries with stems intact
12 ounces bittersweet or semisweet chocolate chips (do not use unsweetened or milk chocolate)
Preparation
1. Using a food processor, pulverize biscotti into a coarse dust. Place in a small bowl and set aside.
2. Line a baking sheet with waxed paper.
3. Wash the strawberries well, and pat dry thoroughly with paper towels (water will cause chocolate to seize up when melting).
4. Allow the strawberries to come to room temperature (this will prevent the coating from falling off later).
5. Fill the bottom of a double boiler with water, making sure the water does not touch the double boiler insert.
6. Boil the water and place double boiler insert over it.
7. Turn off heat, then add chocolate chips to double boiler insert.
8. Without stirring, allow the chocolate to melt, about 3 to 5 minutes. Do not cover (steam droplets will cause seizing).
9. Once the chips melt and turn glossy, stir slightly, preferably with a silicone spatula.
10. Move double boiler insert to counter or table. Working quickly, grasp the stem of a strawberry and dip into the chocolate.
11. Give the strawberry a light shake as you remove it from the chocolate.
12. Quickly roll the strawberry into the crushed biscotti. Place on lined baking sheet.
13. Repeat with the rest of the strawberries.
14. If the chocolate becomes too stiff, place double boiler insert over the hot water and allow to melt again.
15. Allow the chocolate and biscotti to harden about 30 minutes. Transfer strawberries onto a platter to serve.
